Sift and combine dry ingredients into a bowl.
Whisk wet ingredients in a seperate bowl.
Gently combine wet and dry mixture and pour into a standard lined cupcake tin.
Cook for 18 minutes. Allow to cool in the tin for a few minutes before moving to a wire rack to cool completely.

To make the icing, whip butter with an electric mixer until soft and fluffy. Add the rice malt syrup and whip till combined. Gradually add your cacao and just reds powder until mixture is thick and chocolaty enough to smooth over your cupcakes. Add more cacao if it needs thickening and a touch of almond milk if it needs to be thinner.

After covering your cupcakes with the ganache, sprinkle with desiccated coconut, cacao nibs and enjoy. xx

This is the perfect lazy Sunday morning breakfast. Actually, this is perfect anytime you want something easy, sweet and healthy. This contains a good amount of protein, fibre, and healthy fat, and my favourite metabolism booster, cinnamon. This meal is also suitable for those that are gluten-free or lactose intolerant with substitutions included.

In a small bowl, with a fork, whisk the egg, almond milk, vanilla, and stevia until combined. Place the slices of bread on a large plate. Pour the liquid mixture over the bread allowing the liquid to be absorbed.

Turn your fry-pan on medium heat. Add coconut oil and let melt. Add the soggy bread to the pan and allow to cook on both sides. While this is cooking, add your sliced banana to the side of the pan to allow it to caramelise and sprinkle some cinnamon on the bread and banana.

Once the bread is golden on both sides transfer to your favourite plate. Add a dollop of yoghurt, your deliciously cooked banana, drizzle some maple syrup and add a dash more cinnamon.